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Name: Espresso And Chocolate Swirl Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 6 tb Unsalted butter; melted,; ; stick); 2 tb Instant espresso powder; 3 lg Eggs; ; chocolate, chopped; 1 tb Water; ; semisweet; 1 9 ounce pack chocolate wafer; 1/4 c Whipping cream; 1 c Sugar; ; stick); 3 8 ounce pack cream cheese;; 1/4 c Unsalted butter; melted,; 6 oz Bittersweet; (not; 1 tb Finely ground coffee

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INGREDIENTS

6 tb Unsalted butter; melted,
; stick)
2 tb Instant espresso powder
3 lg Eggs
; chocolate, chopped
1 tb Water
; semisweet
1 9 ounce pack chocolate wafer
1/4 c Whipping cream
1 c Sugar
; stick)
3 8 ounce pack cream cheese;
1/4 c Unsalted butter; melted,
6 oz Bittersweet; (not
Crust
FILLING
1 tb Finely ground coffee

Servings

INSTRUCTIONS

For crust: Position rack in center of oven and preheat to 400F. Grind cookies in processor. Add butter and process using on/off turns until crumbs are moist. Press crumbs on bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with aluminum foil. For filling: In small bowl, dissolve instant espresso in 1 tablespoon water. Using electric mix, beat cream cheese in large bowl until smooth. Add sugar and continue beating until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in espresso mixture, butter and ground coffee beans. Combine chocolate and cream in heavy small saucepan. Stir over low heat until chocolate melts. Pour half of cheese filling (about 2 1/2 cups) into prepared crust. Drop 5 tablespoons melted chocolate mixture by tablespoons around edge of filling, spacing evenly. Use small sharp knife to swirl chocolate into filling. Carefully pour remaining cheese filling over. Drop remaining chocolate mixture by tablespoons into center 6 inches of filling, spacing evenly. Swirl mixtures together using tip of knife. Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes (center will not be set). Cool on rack. Chill overnight. (Can be prepared 3 days ahead.) Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Let stand at room temperature 30 minutes. Transfer to platter and serve. Serves 10. Bon Appetit March 1991

NOTES

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Espresso And Chocolate Swirl Cheesecake

6 tb Unsalted butter; melted,
 ; stick)
2 tb Instant espresso powder
3 lg Eggs
 ; chocolate, chopped
1 tb Water
 ; semisweet
1 9 ounce pack chocolate wafer
1/4 c Whipping cream
1 c Sugar
 ; stick)
3 8 ounce pack cream cheese;
1/4 c Unsalted butter; melted,
6 oz Bittersweet; (not
 Crust
 FILLING
1 tb Finely ground coffee

For crust:    Position rack in center of oven and preheat to 400F. Grind cookies in  processor. Add butter and process using on/off turns until crumbs are  moist. Press crumbs on bottom and 1 1/2 inches up sides of 9-inch-diameter  springform pan with 2 3/4-inch-high sides. Wrap outside of pan with  aluminum foil.    For filling:    In small bowl, dissolve instant espresso in 1 tablespoon water. Using  electric mix, beat cream cheese in large bowl until smooth. Add sugar and  continue beating until mixture is light and fluffy. Add eggs 1 at a time,  beating well after each addition. Mix in espresso mixture, butter and  ground coffee beans.    Combine chocolate and cream in heavy small saucepan. Stir over low heat  until chocolate melts. Pour half of cheese filling (about 2 1/2 cups) into  prepared crust. Drop 5 tablespoons melted chocolate mixture by tablespoons  around edge of filling, spacing evenly. Use small sharp knife to swirl  chocolate into filling. Carefully pour remaining cheese filling over. Drop  remaining chocolate mixture by tablespoons into center 6 inches of filling,  spacing evenly. Swirl mixtures together using tip of knife.    Bake cheesecake until edges are puffed and beginning to crack and top is  golden brown, about 40 minutes (center will not be set). Cool on rack.  Chill overnight. (Can be prepared 3 days ahead.)    Run small sharp knife around edge of pan to loosen cheesecake. Release pan  sides. Let stand at room temperature 30 minutes. Transfer to platter and  serve.    Serves 10.    Bon Appetit March 1991

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Nutrition

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Serving Size: 1 Serving (1543g)
Recipe Makes: 1 servings

Calories: 3446
Calories from Fat: 721 (21%)

Amt Per Serving		% DV

	Total Fat 80.1g	107 %
	Saturated Fat 26.7g	133 %
	Monounsaturated Fat 30.2g
	Polyunsanturated Fat 10.4g
Cholesterol 3193mg		982 %
Sodium 1055.9mg		36 %
Potassium 1028.3mg		27 %
Total Carbohydrate 606.1g		178 %
	Dietary Fiber 0g	0 %
	Sugars, other 606.1g
Protein 94.7g		135 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3446

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